Innovative improvement of Shanklish cheese production in Lebanon
2019
Nehme, Léa | Salameh, Christelle | Tabet, Edouard | Nehme, Michella | Hosri, Chadi
Shanklish is a traditional Lebanese cheese, native to the Middle East and derived from the coagulation of yoghurt. To improve its processing and productivity, micellar casein (MC) and whey protein (WP) were added to milk at different concentrations (1% and 2%). Five lots of Shanklish with three repetitions were processed as follows: C (control), WP50 (enrichment with 1% WP), WP100 (2% WP), MC50 (1% MC), and MC100 (2% MC). Shanklish-yielding capacity and physicochemical properties of Shanklish were evaluated. Results showed that cheese yield increased with the addition of both MC and WP and especially in WP100. Also, adding WP and MC modified cheese nutritional values by increasing total protein and decreasing fat content, with ash content and water content increasing as well. This fortification played an important role on Shanklish texture, by stabilising the final product in terms of syneresis.
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